Inzimino (chickpea stew)

By: Theo Randall From: Market Kitchen

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Prep time:
10 mins
Cook time:
20 mins
Serves:
4

Theo Randall cooks up a filling vegetarian meal of chickpeas with blanched Swiss chard, tomatoes and chilli

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Ingredients

  • 1 kg Swiss Chard
  • 3 1/2 tbsp Olive oil, plus extra for drizzling
  • 1 red Onion, chopped
  • 2 Carrots, peeled and cut to pieces
  • 1x 400g can Tomatoes
  • 2x 400g cans Chickpeas, drained
  • 2 red chillies, finely chopped
  • 1 handful Parsley, chopped
  • 2 tbsp lemon juice
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Method

1. Cut the stalks from the chard and chop roughly. Blanch both the stalks and the leaves in boiling water for about 4 minutes with a dash of oil. Drain.

2. Heat the remaining olive oil in a heavy pan, add the onions and carrots and cook gently for 15 - 20 minutes until tender. Stir in the canned tomatoes and chickpeas and reduce until thick (approximately 10 minutes).

3. Add the Swiss chard and cook for another 10 minutes. Season to taste with salt and pepper and sprinkle over the chilli and chopped parsley. Squeeze over the lemon juice and add a generous splash of olive oil. Stir together and serve.

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